Everybody loves pumpkin soup, but it can ONLY be better with the addition of spicy, crunchy toppings. And who would say no to extra veg?
Loaded Pumpkin and Carrot Soup
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In a large pot, saute the onion in olive oil until tender.
Add the garlic and stir a few minutes until starting to brown.
Add the chopped pumpkin, potato, parsnip and carrot and pour in stock until it just covers the vegetables.
Simmer until the vegetables are tender, and then blend to a smooth puree.
Check the flavouring - is it salty enough? Do you need a little more liquid? Add more stock if so.
Add the cream and gently heat.
Saute the sourdough cubes in a little olive oil, salt and garlic until browned and crispy.
Toast the pumpkin seeds until they start popping and go brown.
Serve the soup topped with the croutons, pumpkin seeds, chilli flakes, herbs and a dollop of sour cream.